South x Southwest Recipe

When Josh Pearson of Sepia in Chicago first created this tequila-based drink, it was intended to be served with Australian sparkling wine (south by southwest, get it?). But when supplies of the stuff became unreliable, Sepia switched to Moscato d'Asti as the topper for this ongoing crowd favorite.

Ingredients

2 sprigs rosemary

1 1/2 ounces 100% agave reposado tequila

1 ounce St. Germain elderflower liqueur

1 ounce freshly squeezed juice from 1 lemon

Dash Fee's Old Fashioned Bitters

Moscato d'Asti

Directions

1.

Muddle rosemary in a cocktail shaker. Add tequila, St. Germain, lemon, and bitters to cocktail shaker. Add ice and shake until well chilled, about 15 seconds. Strain into a Collins glass filled with ice. Top with Moscato d'Asti and garnish with a sprig of rosemary.

Special Equipment

Cocktail shaker, muddler

This Recipe Appears In

Roger has been a Serious Eats contributor since 2011. In that time he's written columns about noodles and vegetarian fare, and covered the world of spirits and cocktails from a variety of angles. After a long, calorie-laden immersion in Chicago's dining scene, he's returned to his homeland of New York, somehow still hungry and thirsty.

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